Begin by peeling and chopping the potatoes into even-sized chunks. Place them in a pot of cold salted water, ensuring they are fully submerged. Bring the water to a boil over medium-high heat and cook the potatoes for about 15 minutes, or until they are fork-tender. Drain the potatoes in a colander and set them aside to cool slightly.

While the potatoes are still warm, return them to the pot and mash them well. Incorporate butter, milk, garlic powder, salt, and pepper until the mixture is smooth and creamy.

In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, stirring frequently for about 2-3 minutes, until the onions become translucent and fragrant.

Next, add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until the beef is browned and fully cooked through, about 5-7 minutes. Stir in tomato paste, Worcestershire sauce, mixed vegetables, and beef broth, seasoning with salt and pepper to taste. Allow the mixture to simmer for an additional 5-7 minutes until thickened.

Preheat your oven to 375°F (190°C). Spoon the savory beef mixture into a baking dish, spreading it evenly.

Using a piping bag fitted with a large round tip, carefully pipe the cooled mashed potatoes over the beef filling in whimsical ghostly mounds.

For a spooky effect, place peppercorns into the piping of the ghost potatoes to serve as eyes.

Gently place the assembled Creepy Shepherd’s Pie into the preheated oven. Bake for 20-25 minutes or until the tops of the ghost potatoes are lightly golden and the filling is bubbling.